The Seasoned Chef Series is bringing some of the best chefs in Orange County to present local seasonal gourmet dishes, techniques and preservation methods. Eating seasonal and local foods is nutritionally rich and environmentally friendly.Ages 16+.
Marc Johnson: Saturday, February 21, 10-11 a.m.
Executive Chef Marc Johnson of Oak Grill Newport designs seasonal menus that thrill foodies from all around the world. He will be bringing his fine dining expertise to the food lab creating an early spring delight.
Slow Food Movement Expert Anya Fernald Joins Los Angeles Times Food Editor Russ Parsons for a Discussion on Sustainable Food Practices
Wednesday, February 4, 2015 at 6:30 p.m.Latest Talk in “The Future of Food” Series at the Aquarium of the Pacific
The Aquarium of the Pacific is presenting The Future of Food, an ongoing series of talks hosted by Los Angeles Times Food Editor Russ Parsons and featuring experts representing different sectors of the American food system.On February 4, 2015, Anya Fernald, an expert on the slow food movement and agritourism, will join Parsons at the Aquarium of the Pacific. Anya Fernald is the co-founder and CEO of Belcampo Inc., a family of companies that includes Belcampo Farms, Belcampo Butchery, Belcampo Meat Co., and six restaurants. Fernald will discuss humane organic meat farming and butcher shops, the slow food movement, and agritourism. Fernald’s career experience includes launching a cooperative of cheesemakers in rural Sicily, directing international microinvestments for the Italian Slow Food Foundation, launching Slow Food Nation and Eat Real, and starting her own company, Live Culture. She has been a regular judge on the Food Network’s Iron Chef since 2009 and also serves as the founding board chair of the Food Craft Institute.Tickets for this series are available by phone or online. Attendees will have the opportunity to view the Aquarium’s exhibits during Future of Food events. The talk will also be streamed live on the Aquarium’s website. Additional events will be announced throughout the year.
February 4, May 7, and October 7, 2015; 6:30 p.m.-9:00 p.m.
Aquarium of the Pacific, 100 Aquarium Way, Long Beach, CA 90802
Slow Food International Celebrates the Sixth Edition of Terra Madre Day on its 25th Birthday on December 10
Terra Madre Day is even celebrated in the International Space Station this year
On December 10, 2014, the international Slow Food network celebrates the rich heritage of food diversity from around the world in a series of events including meetings and debates, picnics and dinners, film screenings, farm visits and much more. Held every year since 2009 on Slow Food’s birthday, the day is an important opportunity for all those who believe in the Slow Food philosophy to promote a sustainable alternative food system to their communities and local decision makers. The global movement invites everyone to join in to celebrate local culinary traditions, as well as to educate members of every community on the importance of preserving local food products and sustainable, fair and local alternatives to the industrialized model of our current global food system.
Importantly, this year’s edition coincides with the 25th anniversary of the foundation of the international Slow Food movement, which gives many local Slow Food groups an additional reason to celebrate the day. Slow Food convivia, Terra Madre food communities, chefs, academics, youths, producers and Slow Food enthusiasts are all key organizers of Terra Madre Day, which once again sees people participate in all continents.This year, there will also someone taking part in the event from space: Italian astronaut Samantha Cristoforetti has taken the Terra Madre Day flag and several Slow Food Presidia legumes on her 6 month trip into space to ensure she will be able to connect to her home through local products.
Click here to view all registered events across the world for 2014.
Below is a short description of a few highlights of this year’s planned events:
Slow Food Mildura celebrates Terra Madre Day with a twilight cruise along the Murray River. Young chefs from leading Mildura restaurants are being challenged to create dishes for a menu with produce from local farmers using regional and indigenous ingredients. The iconic Australian river fish, the Murray Cod will feature on the menu coinciding with Slow Food Mildura’s recent nomination of the endangered species to the Ark of Taste. Slow Food Mildura aims to preserve the tradition of eating the mighty Murray Cod by applauding restaurants, which have the fish grace their menus and by introducing chefs to producers.
People from the Magura food community and the convivium members are participating in this event, which includes a demonstration followed by a discussion about the effects of chemical agriculture on nature, agricultural diversity and human health. Alternative initiatives worldwide, local practices and prospects for local food will be presented. The event also involves a cooking competition, recognizing sustainable practitioners who maintain local food diversity. The event is a cross-generational meeting involving elderly people who can share their experiences, as well as young farmers who will share their initiatives for protecting farmers’ rights and more. The event concludes with a performance on how to resist GM seeds, junk food and climate change effects.
The convivium Slow Food i Skåne nordost celebrates this year´s Terra Madre Day by showing some short films related to food and agriculture at an organic food shop, accompanied by locally produced organic sweets and fair trade coffee. Locally produced vegetables and sausages can be bought directly from farmers.
The event will be held at the WASU farm in the municipality of Mukono to demonstrate how locally grown varieties of vegetables, fruits, cereals, spices and vines contribute to increased security and the generation of income. The event will also show how to create and manage family and school gardens. The purpose is to raise awareness about the value of indigenous foods for a healthy population, as well as enhance the biodiversity of plants and animals in the area.
Local hook and line caught albacore tuna is a regional delicacy. Sharing all the tasks and the finished product, community members cut, pack and pressure-cook the fish in glass jars. A weekend-long process, participants learn about pressure canning, seafood and local fisheries.